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Connecticut Culinary Academy - Farmington, CT

• Advanced Culinary Arts - Diploma
• Professional Pastry and Baking - Diploma

Culinary Life in Connecticut

When restaurateur Drew Nieporent had to find a chef for Heartbeat who would fulfill W New York's keen awareness of nature and well-being, he didn't have to look very far. Michel Nischan was already the Corporate Consulting Chef for Nieporent's Myriad Restaurant Group, and Drew knew Nischan would bring one unique talent to W - his ability to turn natural, whole foods into something healthful and flavorful.
Heartbeat will offer an innovative menu of focused, natural cuisine that will reflect the hotel's philosophy of balance and well-being. Nischan's consistent objective will be to create meals that achieve impact through focusing on pure ingredients and limiting manipulation. To achieve this objective, Heartbeat will shun the use of butter and heavy dairy products which mask food's natural flavors.

Nischan credits his respect for nature to his mother, who, in order to feed her depression-era family of thirteen, turned to the family farm. She passed her ideas of cooking, farming and deep respect for the earth's bounty onto Michel, who relies on them every day.

Michel began his career in 1980 as a breakfast cook in a rural area near the Wisconsin- Illinois border. He took his love of the land to the Windy City, working in some of Chicago's top restaurants, including La Tour in the Park Hyatt and Jovan Troyevic's prestigious Le Perroquet. Soon after, he moved to Milwaukee, where he opened Fleur de Lis. This French restaurant transformed the staid Milwaukee restaurant scene, while receiving substantial culinary praise. Not having attended culinary or business school, Nischan realized the need to advance his business knowledge. He accepted a position as opening chef for Interstate Hotels Corporation. His openings included hotels in Connecticut, Boca Raton and Orlando, Florida. Having fulfilled his educational needs, and being hungry to leave the corporate world, he moved back to Connecticut.

Michel broke into the Connecticut market as chef and co-owner of Restaurant Miche Mache. Miche Mache quickly became one of Connecticut's most highly praised restaurants and Connecticut Magazine called Miche (a nickname given to Michel by his friends) "the best chef in Connecticut ." But the praise didn't end there; Miche Mache was often highlighted in The New York Times, regularly finished in the top ten of the Zagat Restaurant Guide, and its Gospel Brunch was featured on the BBC and in the London Times.

It was during this time that Nischan met Nieporent and their partnership and friendship quickly flourished. Chef Nischan's expertise is applied to a wide variety of important culinary-consulting assignments and new ventures. He also lends his ebullient personality and talents to a variety of special events at the James Beard Foundation, Peter Kump's Cooking School and other organizations. Michel currently lives in Southport, Connecticut with his wife, Lori, and four children.

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